As I told you yesterday, I made three paneer sweets for this theme and each sweet is one of my favourite before the diet. Making single serve sweets has become easier with experience and give me any recipe, I will make it for one. Silicon moulds, small pastry rings will come in handy while shaping the sweet for single serve. I decided to use my cookie cutter for this recipe. I made the classical Icecream Sandesh for April Indian Milk Sweets marathon but this time it is low carb sugar free version. There are so many versions of ice cream sandesh, this one is steamed version. If you love paneer based sweets, then do not miss this out. as it is easy to make, just go to the kitchen and make it immediately. You can thank me later!
Use my softest malai paneer recipe to make this sandesh. It will melt in your mouth. Steam cooking the sandesh gives a different flavour to the sandesh. As it is a small sweet, I used my pan to steam cook. You might wonder why I have used the combination of erythritol and stevia. Stevia has a bitter after taste when used in large quantity. So I don’t use more than 1/4 tsp in any recipe. Erythritol on the other hand doesn’t have after taste but is slightly lesser sweet than the normal sugar. So by combining both I get my required sweetness without the after taste. This is not my idea, I read about this in a FB group and ever since have been following the tip. The coconut flour binds the paneer. Usually maida or sooji is used in recipes, but for low carb versions, coconut flour is the best option. Now I am planning on doing gulab jamun in low carb version. It may take some time, but I will post it asap. Until then enjoy this sandesh.
Malai Paneer – 75 gm
Coconut Flour – 1 tbs
Stevia – 1/4 tsp
Erythritol – 1 tsp
Cardamom Powder – a pinch
Cream – 2 tbs
Saffron – 2-3 strands
Pistachio – 2
Prepare a steamer. Bring the water to boil and let it simmer.
In a bowl mix together paneer, coconut flour, stevia, erythritol, cardamom powder and cream.
Mash it well to form a smooth loose dough.
Grease a mould or a ring and fill it with the sandesh mix.
Top it with chopped pistachios and saffron.
Steam it for 10 minutes.
Once it is cool, place it in fridge for two hours before serving.
Unmould it and serve it chilled.
Check out my recipe for malai paneer (click on image)